FROZEN ALERT
Rich sauces should be used sparingly, never more than one to a meal.
And a sauce should never be considered as a disguise or a mask.
Its role is to point up, prolong and compliment the taste of the food that it
accompanies, to contrast with it or to give variety to it’s mode of presentation.
One of its most useful functions, also, is to make something interesting out of something simple and economical like hard-boiled eggs, plain poached fish,
canned food or leftovers. ~Julia Child (1912 – 2004)
Frozen vegetables are always good to have around, hibernating in the freezer until they wander in and ask, “What are we having for dinner?” Flash-frozen within a very short time of ripening and picked at their peak, frozen vegetables retain all of their inherent nutrients: vitamins, minerals, antioxidants and amino acids. There is no reason to ‘enrich’ vegetables with engineered nutrients. If you’re concerned about pesticides, choose trustworthy brands that are certified organic.
Freezing is an excellent way to preserve freshness and food safety; there is no reason for preservatives, artificial colors or any other additives. Look for labels listing only vegetables. Unlike canned, frozen vegetables often have no salt or sugar added, a definite plus.
Keeping the freezer stocked will insure you always have a steady supply – and good selection – of vegetables on hand. A resealable package is good. Otherwise, transfer them to grip-lock
bags if you’re not using the entire amount after opening. Frozen vegetables are best when lightly steamed; adding butter, nuts or a light sauce. They can be thawed quickly, drained and used in soups, stews or wok cookery.
Today’s preparation is a Cheese Sauce: cheddar, Swiss or Parmesan flavored. Not as difficult as you might imagine, a cheese sauce is made with just four main ingredients plus a few spices: butter, milk, cheese and a thickening agent like cornstarch; you can use flour (use more) or arrowroot (use less).
Perhaps the most important component, however, is the double boiler. It will insure that your sauce doesn’t lump. Make sure that the water level in the bottom of the double boiler does not touch the bottom of the top pot, or the sauce will cook too quickly and begin to lump.
Sauces call for continual stirring but, by using a double boiler, you can cheat a little on this sauce. Keep an eye on the pot, returning to stir every couple of minutes. This only works because, in a double boiler, the ingredients will heat very slowly. If using a regular saucepan then you have to stir continuously. You see the advantage of a double boiler.
Gentle cooking makes the most successful sauces and that is where the double boiler is invaluable. The heat from the boiling water in the bottom pot gently heats things in the top evenly. Cheese sauce goes relatively quickly and will hold, covered, above the hot water until everything else is ready. Serve for dinner over vegetables: steamed asparagus, broccoli, Brussels sprouts cauliflower or grilled tomatoes. Or use in nachos or macaroni and cheese.
